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Method

Preheat the oven to 350 degrees F. Prick the sweet potatoes and yams all over with a fork and place on a baking sheet. Bake until tender, but still slightly firm, about 60 to 70 minutes. When cooked, remove and cool until safe enough to handle.

Brush the bottom of a 9- x 13-inch casserole with 1 Tbsp. of the butter. Carefully remove the skin from the sweet potatoes and yams with a small knife. Slice into 1/3- to 1/2-inch thick rounds. Lay an over-lapping row of sliced sweet potatoes in the casserole, and then lay an over-lapping row of yams. Repeat until all are used. Combine the remaining melted butter, rum, maple syrup and spices in a bowl. Drizzle over the sweet potatoes and yams. Season with salt and pepper; sprinkle with the crumbled pecan halves and cranberries, if using. (Can be made to this point several hours in advance; store in the fridge until ready to bake.) Cover and bake in 350 degrees F oven 30 minutes, or until heated through.

Serving Suggestions

This casserole will pair nicely with main course dishes, such as baked ham and roast turkey, duck, Cornish hen and crown roast of pork.